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German Chocolate Swirl Cheesecake Recipe
German Chocolate Swirl Cheesecake Recipe photo by Taste of Home

German Chocolate Swirl Cheesecake Recipe

Read Reviews (2)
4.5 2
Publisher Photo
“My mom made this recipe all the time for family gatherings,” recalls Jennifer Cannon in Round Rock, Texas. “I was never a cheesecake fan until I tried this one—now I make it for any special occasion or excuse!”
TOTAL TIME: Prep: 10 min. Bake: 25 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min. + chilling
MAKES: 4 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 ounces German sweet chocolate, melted

Nutritional Facts

1 piece (prepared with reduced-fat cream cheese) equals 274 calories, 16 g fat (10 g saturated fat), 93 mg cholesterol, 256 mg sodium, 25 g carbohydrate, 0 fiber, 8 g protein.

Directions

  1. In a small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until combined. Stir in vanilla. Transfer 1/3 cup to another bowl; stir in melted chocolate until well blended.
  2. Spread remaining cream cheese mixture into a 7-in. pie plate coated with cooking spray. Top with chocolate mixture; cut through batter with a knife to swirl. Place pan on a baking sheet.
  3. Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Refrigerate for at least 1 hour before serving. Refrigerate leftovers. Yield: 4 servings.
Originally published as German Chocolate Swirl Cheesecake in Cooking for 2 Winter 2007, p15

Nutritional Facts

1 piece (prepared with reduced-fat cream cheese) equals 274 calories, 16 g fat (10 g saturated fat), 93 mg cholesterol, 256 mg sodium, 25 g carbohydrate, 0 fiber, 8 g protein.

Reviews for German Chocolate Swirl Cheesecake(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 19, 2010

I used a 9 inch pan because that was all I had. I think I may double the recipe if I make it again. It tasted good! I added whip cream.

MY REVIEW
Reviewed Feb. 25, 2010

THIS WAS JUST GREAT, TOOK TO WORK, EVERYONE GOT A THIN SLICE TO TASTE. NOW THEY ALL WANT THE RECIPE

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